Ingredients

• Breast of pheasant
• Bacon
• Corn meal
• Black truffle
• Porcini mushrooms
• Sage
• Rosemary
• Juniper berries
• Garlic
• Salt
• Pepper

Preparation

Season the pheasant breast with salt, pepper, sage and rosemary. After wrapping it in the bacon, brown it in a frying pan with oil, garlic and juniper berries.

Flame with the cognac. Lower the heat and cook for about an hour. Serve with polenta made of corn meal and truffles.